Dive into the fresh, sweet flavors of this Strawberry Cream Swiss Roll, a classic dessert that wraps a fluffy sponge around a creamy, berry-filled center.
Ingredients:
For the Sponge:
- 4 large eggs
- 3 tablespoons warm water
- 1/2 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- A pinch of baking powder
For the Filling:
- 1 to 1 1/4 cups heavy cream
- 1 tablespoon powdered sugar
- 1 packet cream stabilizer
- 1 1/3 cups fresh strawberries, plus some for garnish
For Dusting:
- Powdered sugar
Instructions:
- Preheat your oven to 180°C (356°F). Line a 30cm x 34cm baking tray with parchment paper.
- Separate the eggs. Whisk the yolks with sugar and warm water until creamy.
- Sift together flour, cornstarch, and baking powder. Gradually fold into the egg yolk mixture until just combined.
- Beat the egg whites to stiff peaks and gently fold into the batter.
- Spread the batter on the baking tray. Bake for 12-15 minutes or until golden.
- Lay a kitchen towel dusted with powdered sugar on the counter. Flip the sponge onto the towel and roll it up. Let it cool.
- Wash and chop the strawberries. Set some aside for garnish.
- Whip the cream with powdered sugar and stabilizer until it holds peaks. Fold in chopped strawberries if desired.
- Once the sponge is cool, gently unroll and spread with the strawberry cream. Scatter chopped strawberries over the cream.
- Roll the sponge back into a log, using the towel for guidance.
- Chill the roll in the fridge for at least one hour. Before serving, dust with powdered sugar and decorate with strawberry slices.
Slice this Strawberry Cream Swiss Roll and serve as a show-stopping dessert that combines the lightness of sponge cake with the lusciousness of strawberries and cream. It’s a sweet, elegant treat perfect for any occasion! 🍓🍰
